ITRM20090507A1 - PROBIOTIC FOOD PRODUCT, IN PARTICULAR A BUG, WITH CHOCOLATE TASTE - Google Patents
PROBIOTIC FOOD PRODUCT, IN PARTICULAR A BUG, WITH CHOCOLATE TASTE Download PDFInfo
- Publication number
- ITRM20090507A1 ITRM20090507A1 IT000507A ITRM20090507A ITRM20090507A1 IT RM20090507 A1 ITRM20090507 A1 IT RM20090507A1 IT 000507 A IT000507 A IT 000507A IT RM20090507 A ITRM20090507 A IT RM20090507A IT RM20090507 A1 ITRM20090507 A1 IT RM20090507A1
- Authority
- IT
- Italy
- Prior art keywords
- cocoa
- food product
- fiber
- internal part
- oligosaccharides
- Prior art date
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Classifications
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K9/00—Medicinal preparations characterised by special physical form
- A61K9/20—Pills, tablets, discs, rods
- A61K9/28—Dragees; Coated pills or tablets, e.g. with film or compression coating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
- A23G1/38—Cocoa butter substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/42—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G1/423—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/54—Composite products, e.g. layered laminated, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/28—Tabletting; Making food bars by compression of a dry powdered mixture
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
- A23P10/35—Encapsulation of particles, e.g. foodstuff additives with oils, lipids, monoglycerides or diglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/11—Coating with compositions containing a majority of oils, fats, mono/diglycerides, fatty acids, mineral oils, waxes or paraffins
Description
Descrizione dell’invenzione avente per titolo: Description of the invention entitled:
Prodotto alimentare, in particolare un confetto probiotico, al gusto di cioccolato Food product, in particular a probiotic dragee, with a chocolate flavor
DESCRIZIONE DESCRIPTION
La presente invenzione si riferisce a un prodotto alimentare o un integratore al gusto di cioccolato, in particolare si riferisce a un confetto probiotico comprendente una parte interna, rappresentata da un ́anima di cioccolato contenente batteri probiotici rivestiti, e una parte esterna, rappresentata da un rivestimento esterno. In particolare, la presente invenzione si riferisce a una forma di somministrazione di una carica elevata e stabile di batteri probiotici. The present invention refers to a food product or a chocolate-flavored supplement, in particular it refers to a probiotic candy comprising an internal part, represented by a chocolate core containing coated probiotic bacteria, and an external part, represented by a coating external. In particular, the present invention relates to a form of administration of a high and stable charge of probiotic bacteria.
E ́ nota sul mercato la presenza di prodotti alimentari a base di cioccolato o al gusto di cioccolato, i quali possono essere additivati o arricchiti con batteri probiotici. The presence of chocolate-based or chocolate-flavored food products is known on the market, which can be additives or enriched with probiotic bacteria.
Esempi di questi prodotti alimentari possono essere rappresentati da bevande contenente cioccolato o al gusto di cioccolato, barrette di cioccolato, cioccolati o biscotti. Examples of these food products may be chocolate-containing or chocolate-flavored beverages, chocolate bars, chocolates or biscuits.
Questi prodotti alimentari, tuttavia, presentano alcuni problemi. These food items, however, have some problems.
Un primo problema e ́ dato dal fatto che questi prodotti alimentari sono classificati come “prodotti contenenti batteri probiotici†. Detta classificazione prescinde dalla reale carica batterica presente nel prodotto alimentare, dal mantenimento nel tempo della carica batterica stessa all ́interno del prodotto e dallo stato di vitalità dei batteri. In pratica, i batteri probiotici possono essere presenti nei prodotti alimentari classificati come “prodotti contenenti batteri probiotici†sia nella forma di microrganismi vivi e vitali ovvero morti. Pertanto, questi prodotti alimentari, possono contenere, sin dall ́inizio, una carica batterica (viva e/o morta) molto modesta la quale può, a sua volta, decadere ulteriormente nel tempo in maniera molto rapida sino ad arrivare a valori trascurabili e poco efficaci da un punto di vista funzionale e salutistico. A first problem is given by the fact that these food products are classified as â € œproducts containing probiotic bacteriaâ €. This classification is independent of the actual bacterial load present in the food product, the maintenance over time of the bacterial load within the product and the state of vitality of the bacteria. In practice, probiotic bacteria can be present in food products classified as â € œproducts containing probiotic bacteriaâ € both in the form of live and viable or dead microorganisms. Therefore, these food products can contain, from the beginning, a very modest bacterial load (alive and / or dead) which can, in turn, decay further over time very quickly until reaching negligible and ineffective values. from a functional and healthy point of view.
Tuttavia, considerando la normativa, i sopra citati prodotti alimentari mantengono la loro classificazione iniziale di “prodotti contenenti batteri probiotici†. However, considering the legislation, the aforementioned food products retain their initial classification of â € œproducts containing probiotic bacteriaâ €.
Un secondo problema e ́ dato dal fatto che il decadimento nel tempo della carica batterica dipende da una molteplicità di fattori quali, ad esempio, la natura della matrice alimentare in cui sono stati addizionati i probiotici e le interazioni che si instaurano tra la matrice alimentare, contenente i batteri lattici, e le condizioni esterne di stoccaggio, di conservazione e di trasporto del prodotto alimentare stesso. Dette condizioni esterne del prodotto alimentare dipendono, in particolar modo, dalla temperatura, umidità e contenuto di acqua presenti nell ́ambiente esterno in cui si viene a trovare il prodotto alimentare. In particolare, le interazioni tra la matrice alimentare e le condizioni esterne di stoccaggio, di conservazione e di trasporto del prodotto alimentare stesso si riflettono sulla stabilità e il decadimento dei batteri probiotici, contenuti in detta matrice alimentare. A second problem is given by the fact that the decay of the bacterial load over time depends on a multiplicity of factors such as, for example, the nature of the food matrix in which the probiotics have been added and the interactions that are established between the food matrix, containing lactic bacteria, and the external conditions of storage, conservation and transport of the food product itself. Said external conditions of the food product depend, in particular, on the temperature, humidity and water content present in the external environment in which the food product is found. In particular, the interactions between the food matrix and the external conditions of storage, conservation and transport of the food product itself are reflected in the stability and decay of the probiotic bacteria contained in said food matrix.
Oltre ai sopra citati “prodotti contenenti batteri probiotici†la normativa prevede anche un ́altra categoria di prodotti denominati “prodotti probiotici†che, a differenza dei primi, sono soggetti a regole più restrittive in termini di carica batterica, che deve rimanere elevata, vitale e stabile nel tempo. I prodotti probiotici sono prodotti che vengono valutati, registrati e autorizzati dagli uffici competenti in quanto in grado di espletare una funzione benefica per l ́organismo. In addition to the aforementioned â € œproducts containing probiotic bacteriaâ €, the legislation also provides for another category of products called â € œprobiotic productsâ € which, unlike the former, are subject to more restrictive rules in terms of bacterial load, which must remain high, vital and stable over time. Probiotic products are products that are evaluated, registered and authorized by the competent offices as they are able to perform a beneficial function for the body.
Tuttavia, la preparazione e la messa a punto di un prodotto probiotico in forma solida, ad esempio in compressa o pastiglia, comprendente una matrice alimentare, ad esempio una matrice alimentare contenente cacao e/o burro di cacao o derivati degli stessi e batteri probiotici, che sia conforme ai requisiti di un “prodotto probiotico†non e ́ di facile realizzazione e, allo stesso tempo, non e ́ esente da inconvenienti. However, the preparation and development of a probiotic product in solid form, for example in tablet or tablet, comprising a food matrix, for example a food matrix containing cocoa and / or cocoa butter or derivatives thereof and probiotic bacteria, that it complies with the requirements of a â € œprobiotic productâ € is not easy to make and, at the same time, it is not without drawbacks.
Ad esempio, alcune forme solide di somministrazione possono prevedere, durante la loro preparazione, di una o più fasi di compressione sui componenti polverulenti durante le quali viene esercitata una forza, generalmente compresa da 10 a 50 kN. Tale fase tecnologica, purtroppo, si rende responsabile di un’elevata mortalità dei microrganismi presenti nella polvere, accompagnata spesso da uno stress in grado di ripercuotersi negativamente sulla successiva stabilità della componente probiotica in corso di shelf-life. For example, some solid forms of administration may include, during their preparation, one or more compression steps on the powdery components during which a force, generally ranging from 10 to 50 kN, is exerted. This technological phase, unfortunately, is responsible for a high mortality of the microorganisms present in the powder, often accompanied by a stress capable of having a negative impact on the subsequent stability of the probiotic component during shelf-life.
Inoltre, vi e ́ comunque il problema, anche con le forme solide di somministrazione, di ottenere e garantire un adeguato isolamento della matrice alimentare, contenente per esempio cioccolato o derivati dello stesso e batteri probiotici, rispetto all’ambiente esterno in modo da controllare e tenere stabili le interazioni tra i batteri probiotici, contenuti nella matrice grassa (a base di cioccolato), e l’esterno. Furthermore, there is in any case the problem, even with solid forms of administration, of obtaining and guaranteeing adequate isolation of the food matrix, containing for example chocolate or derivatives thereof and probiotic bacteria, with respect to the external environment in order to control and keep the interactions between the probiotic bacteria, contained in the fat matrix (based on chocolate), and the outside stable.
Inoltre, le interazioni tra la matrice alimentare e le condizioni esterne di stoccaggio, di conservazione e di trasporto si riflettono sulla stabilità e il decadimento dei batteri probiotici, contenuti in detta matrice alimentare. Furthermore, the interactions between the food matrix and the external conditions of storage, conservation and transport affect the stability and decay of the probiotic bacteria contained in said food matrix.
Il particolare, à ̈ importante controllare e mantenere al minimo valore possibile il contenuto di acqua già presente all’interno di una matrice alimentare grassa a base di cioccolato o derivati dello stesso (burro di cacao, derivati del cacao o del burro di cacao, succedanei del cacao) dove vengono inglobati i batteri probiotici. Non solo, ma risulta altresì importante limitare tutte le interazioni tra detta matrice alimentare e l’ambiente esterno che portano ad un aumento del contenuto di acqua di detta matrice. In particular, it is important to control and maintain at the minimum possible value the water content already present inside a fatty food matrix based on chocolate or its derivatives (cocoa butter, cocoa or cocoa butter derivatives, cocoa substitutes) where probiotic bacteria are incorporated. Not only that, but it is also important to limit all interactions between said food matrix and the external environment that lead to an increase in the water content of said matrix.
Ne deriva che sul mercato la maggior parte dei prodotti alimentari contenenti probiotici non sono, in realtà , in grado di esercitare effetti benefici sui consumatori in quanto il titolo in cellule vitali dei microrganismi probiotici à ̈ generalmente molto basso già immediatamente dopo la fabbricazione. In suddetti prodotti la mortalità , pur essendo variabile in funzione del ceppo e dell’eccipientistica utilizzata, può addirittura superare il 90% delle cellule inizialmente presenti. It follows that on the market most food products containing probiotics are not, in fact, able to exert beneficial effects on consumers as the titre in viable cells of probiotic microorganisms is generally very low already immediately after manufacture. In these products, although mortality varies according to the strain and the excipient used, it can even exceed 90% of the cells initially present.
Pertanto, si rende necessario poter disporre di un prodotto alimentare o integratore contenente batteri probiotici in grado di mantenere la carica batterica in esso contenuta elevata, vitale e stabile nel tempo in modo tale che detto prodotto alimentare possa essere classificato come “prodotto contenente batteri probiotici†. Therefore, it is necessary to have a food product or supplement containing probiotic bacteria capable of maintaining the bacterial load contained in it high, vital and stable over time so that said food product can be classified as a â € œproduct containing probiotic bacteriaâ. €.
Inoltre, sarebbe auspicabile poter disporre di tale prodotto alimentare o integratore in una forma fisica solida di somministrazione che possa essere di facile preparazione, di facile somministrazione, anche a soggetti in età pediatrica, e pratica da trasportare e stoccare. Furthermore, it would be desirable to have this food product or supplement available in a solid physical form of administration which can be easy to prepare, easy to administer, even to pediatric subjects, and practical to transport and store.
La Richiedente ha dato risposta alle sopra citate necessità proponendo un prodotto alimentare o integratore probiotico realmente funzionale, a differenza dei cosiddetti “prodotti contenenti batteri probiotici†, in una forma di somministrazione di facile consumo, trasporto e stoccaggio e in grado di mantenere la carica batterica in esso contenuta elevata, vitale e stabile nel tempo. The Applicant has responded to the aforementioned needs by proposing a truly functional food product or probiotic supplement, unlike the so-called `` products containing probiotic bacteria '', in a form of administration that is easy to consume, transport and store and capable of maintaining the charge. bacterial content it contains high, vital and stable over time.
Forma oggetto della presente invenzione un prodotto alimentare o integratore avente le caratteristiche come riportato nella unita rivendicazione indipendente. The object of the present invention is a food product or supplement having the characteristics as reported in the attached independent claim.
Forme di realizzazioni preferite della presente invenzione sono riportate nella descrizione dettagliata che segue in forma esemplificativa e, pertanto, non limitativa della portata della presente invenzione. Preferred embodiments of the present invention are reported in the detailed description which follows in exemplary and, therefore, non-limiting form of the scope of the present invention.
La Tabella 1 riporta un gruppo di microrganismi che trovano valida applicazione nel contesto della presente invenzione Table 1 reports a group of microorganisms which find valid application in the context of the present invention
Le Tabelle 2 e 3 si riferiscono a prove sperimentali dirette a determinare il decadimento della carica batterica in funzione del tempo. Tables 2 and 3 refer to experimental tests aimed at determining the decay of the bacterial load as a function of time.
La Richiedente, in particolare, ha messo a punto un prodotto alimentare o integratore comprendente una parte interna e una parte esterna, come riportato nell’unita rivendicazione indipendente. In particular, the Applicant has developed a food product or supplement comprising an internal part and an external part, as reported in the attached independent claim.
La parte interna comprende cacao e/o burro di cacao e/o prodotti derivati del cacao e/o del burro di cacao. The internal part includes cocoa and / or cocoa butter and / or products derived from cocoa and / or cocoa butter.
Detta parte interna inoltre comprende batteri probiotici i quali sono rivestiti o ricoperti con una composizione lipidica. Said internal part further comprises probiotic bacteria which are coated or coated with a lipid composition.
Vantaggiosamente, i batteri probiotici contenuti in detta parte interna sono solo batteri rivestiti o ricoperti con una composizione lipidica. Advantageously, the probiotic bacteria contained in said internal part are only bacteria coated or coated with a lipid composition.
La composizione lipidica comprende almeno un lipide, e detto almeno un lipide e ́ di origine vegetale. The lipid composition includes at least one lipid, and said at least one lipid is of vegetable origin.
Vantaggiosamente, detto lipide di origine vegetale e ́ scelto dal gruppo comprendente grassi saturi. Advantageously, said lipid of vegetable origin is selected from the group comprising saturated fats.
Vantaggiosamente, vengono utilizzati i grassi saturi aventi un punto di fusione inferiore a 75°C, preferibilmente compreso da 45 a 65°C. Advantageously, saturated fats having a melting point lower than 75 ° C, preferably between 45 and 65 ° C, are used.
In una realizzazione preferita, detti grassi saturi sono scelti dal gruppo comprendente mono- e di-gliceridi di acidi grassi saturi, i poligliceroli esterificati con acidi grassi saturi e gli acidi grassi saturi liberi. Preferibilmente, detti grassi saturi sono scelti tra il poligliceril distearato, il gliceril palmitostearato o i grassi vegetali idrogenati di origine non laurica. In a preferred embodiment, said saturated fats are selected from the group comprising mono- and di-glycerides of saturated fatty acids, polyglycerols esterified with saturated fatty acids and free saturated fatty acids. Preferably, said saturated fats are selected from polyglyceryl distearate, glyceryl palmitostearate or hydrogenated vegetable fats of non-lauric origin.
Come à ̈ noto agli esperti del settore dei grassi e delle matrici lipidiche, le composizioni lipidiche possono contenere una distribuzione in peso di più lipidi. Pertanto, non si può escludere il caso in cui una determinata composizione lipidica, utilizzata nella presente invenzione, possa contenere un lipide in quantità preponderante e uno o più lipidi in quantità minoritaria. As is known to those skilled in the art of fats and lipid matrices, lipid compositions can contain a weight distribution of multiple lipids. Therefore, the case in which a determined lipid composition, used in the present invention, may contain a lipid in a preponderant quantity and one or more lipids in a minority quantity cannot be excluded.
La Richiedente ha constatato che la parte interna, rappresentata da una matrice alimentare di natura grassa, che comprende cacao e/o burro di cacao e/o prodotti derivati del cacao e/o del burro di cacao svolge un ruolo importante nel mantenere stabile e vitale la carica batterica in essa presente. The Applicant has found that the internal part, represented by a food matrix of a fatty nature, which includes cocoa and / or cocoa butter and / or products derived from cocoa and / or cocoa butter plays an important role in maintaining stable and vital the bacterial load present in it.
In particolare, à ̈ il contenuto di acqua presente nella parte interna (matrice alimentare di natura grassa) che contribuisce al decadimento e alla stabilità della carica batterica. In particular, it is the water content present in the internal part (food matrix of a fatty nature) that contributes to the decay and stability of the bacterial load.
A sua volta, il contenuto di acqua presente nella parte interna (matrice alimentare di natura grassa) può variare in funzione dell’interazione con l’esterno. In turn, the water content present in the internal part (food matrix of a fatty nature) can vary according to the interaction with the outside.
Nel caso di un prodotto alimentare comprendente una parte interna (matrice alimentare di natura grassa) contenente batteri probiotici non rivestiti (batteri probiotici “nudi†), la Richiedente ha constatato che la formazione di una parte esterna di uno strato di ricopertura o di rivestimento su detta parte interna contribuisce al decadimento nel tempo della carica batterica contenuta in detta parte interna. In the case of a food product comprising an internal part (food matrix of a fatty nature) containing uncoated probiotic bacteria (`` naked '' probiotic bacteria), the Applicant has found that the formation of an external part of a covering or coating layer on said internal part it contributes to the decay over time of the bacterial load contained in said internal part.
In pratica, si assiste a una migrazione di tutto o di almeno una porzione del contenuto di acqua presente nella parte esterna, rappresentata da uno strato di ricopertura o di rivestimento, verso la parte interna, rappresentata da una matrice alimentare di natura grassa la quale, come à ̈ ben noto, ha una natura chimica e fisica non idrofila. In practice, there is a migration of all or at least a portion of the water content present in the external part, represented by a covering or coating layer, towards the internal part, represented by a fatty food matrix which, as is well known, it has a non-hydrophilic chemical and physical nature.
La migrazione del contenuto di acqua da detta parte esterna verso detta parte interna contribuisce ad aumentare il contenuto totale di acqua presente nella parte interna dove si trovano i batteri lattici. Il maggior contenuto di acqua contribuisce al decadimento e alla riduzione della stabilità nel tempo della carica batterica. The migration of the water content from said external part towards said internal part contributes to increasing the total water content present in the internal part where the lactic bacteria are found. The higher water content contributes to the decay and reduction of the stability of the bacterial load over time.
Nel contesto della presente invenzione per prodotti “derivati†del cacao e/o del burro di cacao si intendono i prodotti derivati dal cacao e/o dal burro di cacao, i prodotti sostitutivi del cacao e/o del burro di cacao, i prodotti che conferiscono l ́aroma o il gusto di cioccolato, i surrogati del cacao e/o del burro di cacao o succedanei del cacao e/o del burro di cacao. Anche il cioccolato in quanto tale à ̈, comunque, contemplato nel contesto della presente invenzione. In the context of the present invention, `` derivatives '' of cocoa and / or cocoa butter are understood to mean products derived from cocoa and / or cocoa butter, substitutes for cocoa and / or cocoa butter, products which give the aroma or taste of chocolate, cocoa and / or cocoa butter substitutes or cocoa and / or cocoa butter substitutes. However, chocolate as such is also contemplated in the context of the present invention.
In una realizzazione preferita della presente invenzione, il prodotto alimentare o integratore e ́ sottoforma di compresse rivestite (denominate anche confetti o perle). La parte interna, rappresentata da una matrice alimentare di natura grassa, à ̈ anche denominata “anima†o “nucleo†. In a preferred embodiment of the present invention, the food product or supplement is in the form of coated tablets (also called sugared almonds or pearls). The internal part, represented by a food matrix of a fatty nature, is also called the â € œsoulâ € or â € œnucleusâ €.
La parte esterna à ̈ rappresentata da uno strato di ricopertura o di rivestimento. The external part is represented by a covering or covering layer.
In altre forme di realizzazioni della presente invenzione il prodotto alimentare può essere sottoforma di una pralina, cioccolatino ripieno o smarties. In other embodiments of the present invention the food product may be in the form of a praline, filled chocolate or smarties.
Alternativamente, sono previste anche altre forme solide di somministrazioni ad esempio in capsula, compressa o pastiglia preparate con metodi nei quali le compressioni dei materiali vengono realizzate a pressioni tali da non provocare una mortalità dei batteri. Alternatively, other solid forms of administration are also provided, for example in capsule, tablet or tablet prepared with methods in which the compressions of the materials are carried out at such pressures as not to cause mortality of the bacteria.
Tutte le forme di somministrazione sopra riportate sono di facile confezionamento, consumo, trasporto e stoccaggio. All the above mentioned forms of administration are easy to package, consume, transport and store.
La parte interna del confetto o perla può, per esempio, essere rappresentata da un’anima di cacao e/o burro di cacao e/o prodotti derivati del cacao e/o del burro di cacao, ad esempio cioccolato al latte e/o fondente. The inner part of the candy or pearl can, for example, be represented by a core of cocoa and / or cocoa butter and / or products derived from cocoa and / or cocoa butter, for example milk chocolate and / or dark.
Vantaggiosamente, i batteri probiotici contenuti in detta parte interna sono solo batteri rivestiti o ricoperti con una composizione lipidica, come sopra riportato. Advantageously, the probiotic bacteria contained in said internal part are only bacteria coated or coated with a lipid composition, as reported above.
Sulla parte interna del confetto o perla viene applicato un materiale in grado di formare uno strato di rivestimento o ricopertura. Detto strato di rivestimento o ricopertura rappresenta la parte esterna. A material capable of forming a coating or covering layer is applied to the inside of the candy or pearl. Said coating or covering layer represents the external part.
La parte esterna riveste o ricopre almeno una porzione di detta parte interna o, alternativamente, la parte esterna riveste o ricopre completamente detta parte interna. The external part covers or covers at least a portion of said internal part or, alternatively, the external part covers or completely covers said internal part.
La parte interna e la parte esterna possono essere a diretto contatto tra loro o, alternativamente, la parte interna e la parte esterna possono essere separate tra loro mediante almeno un ulteriore strato di separazione. The internal part and the external part can be in direct contact with each other or, alternatively, the internal part and the external part can be separated from each other by at least one further separation layer.
In una realizzazione preferita, detto almeno uno strato di separazione comprende una sostanza scelta dal gruppo comprendente cera carnauba, cera d’api, gomma lacca, stearina vegetale, paraffine, magnesio stearato, acido stearico o loro opportune miscele. In a preferred embodiment, said at least one separation layer comprises a substance selected from the group comprising carnauba wax, beeswax, shellac, vegetable stearin, paraffins, magnesium stearate, stearic acid or suitable mixtures thereof.
In particolare, detto almeno uno strato di separazione rappresenta dal 2 al 20% in peso, rispetto al peso della parte interna, o anima. In particular, said at least one separation layer represents from 2 to 20% by weight, with respect to the weight of the inner part, or core.
In una realizzazione preferita dell’invenzione, detto almeno uno strato di separazione costituisce dal 3 al 10% in peso, rispetto al peso della parte interna; preferibilmente dal 4 al 7% in peso. In a preferred embodiment of the invention, said at least one separation layer constitutes from 3 to 10% by weight, with respect to the weight of the internal part; preferably from 4 to 7% by weight.
Lo strato di separazione viene applicato secondo metodi ed apparecchiature note agli esperti del settore. The separation layer is applied according to methods and equipment known to those skilled in the art.
Nel caso di compresse rivestite (denominate anche confetti o perle) il rivestimento o ricopertura (parte esterna) à ̈ nota agli esperti del settore anche come “confettatura†. In the case of coated tablets (also called sugared almonds or pearls) the coating or covering (external part) is also known to experts in the field as â € œpackagingâ €.
La confettatura viene realizzata mediante tecniche e dispositivi noti agli esperti del settore. The sugar coating is carried out by means of techniques and devices known to those skilled in the art.
In una realizzazione preferita, la confettatura (parte esterna) viene realizzata applicando una soluzione acquosa comprendente: maltodestrine, gomma lacca, acetoftalato di cellulosa, amido, zeina, talco, calcio carbonato, biossido di titanio, caolino, zucchero, soluzioni sciroppose, saccarosio, edulcoranti, gomma arabica e/o altri carboidrati, cera carnauba o altre cere. In questa fase di confettatura à ̈ possibile, inoltre, addizionare anche una o più sostanze opacizzanti e/o coloranti. In a preferred embodiment, the coating (external part) is carried out by applying an aqueous solution comprising: maltodextrin, shellac, cellulose acetophthalate, starch, zein, talc, calcium carbonate, titanium dioxide, kaolin, sugar, syrup solutions, sucrose, sweeteners, gum arabic and / or other carbohydrates, carnauba wax or other waxes. In this confectioning phase it is also possible to add one or more opacifying substances and / or dyes.
La fase di confettatura comprende generalmente più fasi che prevedono l’utilizzo specifico e sequenziale di una o più delle sostanze sopra elencate, in accordo a tecniche note agli esperti del settore. The confectioning phase generally includes several phases which involve the specific and sequential use of one or more of the substances listed above, in accordance with techniques known to experts in the field.
In un’altra realizzazione preferita, detta parte esterna inoltre comprende una fibra alimentare, preferibilmente a catena lunga, scelta dal gruppo comprendente: inulina, amido resistente, pectine, psyllium, arabinogalattani, glucomannani, galattomannani, xilani, fibra di acacia, di carruba, di avena, di bamboo, fibre di agrumi e, in generale, fibre contenenti una porzione solubile ed una insolubile, in rapporto variabile tra di loro. In another preferred embodiment, said external part further comprises a dietary fiber, preferably long-chain, selected from the group comprising: inulin, resistant starch, pectins, psyllium, arabinogalactans, glucomannans, galactomannans, xylans, acacia fiber, carob , oats, bamboo, citrus fibers and, in general, fibers containing a soluble and an insoluble portion, in variable ratio between them.
Vantaggiosamente, detta fibra e ́scelta dal gruppo comprendente inulina e fibre di agrumi, preferibilmente in un rapporto in peso da 1:3 a 3:1. Advantageously, said fiber is selected from the group comprising inulin and citrus fruit fibers, preferably in a weight ratio from 1: 3 to 3: 1.
I microrganismi sono batteri probiotici vivi in grado di assicurare un effetto benefico al consumatore quando ingeriti in quantità e per un tempo adeguati. Microorganisms are live probiotic bacteria capable of ensuring a beneficial effect to the consumer when ingested in adequate quantities and for an adequate time.
I probiotici appartengono solitamente ai generi Lactobacillus, Bifidobacterium, Streptococcus, Lactococcus, Pediococcus, Propionibacterium, Leuconostoc e Saccharomyces. Probiotics usually belong to the genera Lactobacillus, Bifidobacterium, Streptococcus, Lactococcus, Pediococcus, Propionibacterium, Leuconostoc and Saccharomyces.
Nell’ambito dei batteri lattici del genere Lactobacillus le specie dotate di attività probiotica sono L. acidophilus, L. crispatus, L. gasseri, gruppo L. delbrueckii, In the context of lactic acid bacteria of the genus Lactobacillus, the species with probiotic activity are L. acidophilus, L. crispatus, L. gasseri, group L. delbrueckii,
L. salivarius, L. casei, L. paracasei, gruppo L. plantarum, L. rhamnosus, L. reuteri, L. brevis, L. buchneri, L. salivarius, L. casei, L. paracasei, L. plantarum group, L. rhamnosus, L. reuteri, L. brevis, L. buchneri,
L. fermentum, L. fructivorans, L. ruminis, L. sakei e L. fermentum, L. fructivorans, L. ruminis, L. sakei e
L. vaginalis. L. vaginalis.
Tra gli altri batteri lattici si ricordano Streptococcus thermophilus, Pediococcus pentosaceous, Leuconostoc argentinum e mesenteroides, mentre al genere Bifidobacterium appartengono le specie B. adolescentis, B. angulatum, Other lactic bacteria include Streptococcus thermophilus, Pediococcus pentosaceous, Leuconostoc argentinum and mesenteroides, while the species B. adolescentis, B. angulatum, belong to the genus Bifidobacterium.
B. bifidum, B. breve, B. catenulatum, B. dentium, B. bifidum, B. short, B. catenulatum, B. denteum,
B. infantis, B. lactis, B. longum, B. pseudocatenulatum. B. infantis, B. lactis, B. longum, B. pseudocatenulatum.
I batteri utilizzati nella fabbricazione del prodotto alimentare o integratore in accordo alla presente invenzione sono scelti dal gruppo comprendente le specie: The bacteria used in the manufacture of the food product or supplement according to the present invention are selected from the group comprising the species:
L. acidophilus, L. crispatus, L. gasseri, gruppo L. delbrueckii, L. salivarius, L. casei, L. paracasei, gruppo L. plantarum, L. rhamnosus, L. reuteri, L. brevis, L. acidophilus, L. crispatus, L. gasseri, L. delbrueckii group, L. salivarius, L. casei, L. paracasei, L. plantarum group, L. rhamnosus, L. reuteri, L. brevis,
L. buchneri, L. fermentum, B. adolescentis, B. angulatum, B. bifidum, B. breve, B. catenulatum, B. dentium, L. buchneri, L. fermentum, B. adolescentis, B. angulatum, B. bifidum, B. breve, B. catenulatum, B. denteum,
B. infantis, B. lactis, B. longum, B. pseudocatenulatum, S. thermophilus. B. infantis, B. lactis, B. longum, B. pseudocatenulatum, S. thermophilus.
In una realizzazione preferita dell’invenzione, il prodotto alimentare comprende da uno a sei ceppi, preferibilmente da uno a tre ceppi scelti tra le specie probiotiche, sopra menzionate. In a preferred embodiment of the invention, the food product comprises from one to six strains, preferably from one to three strains selected from the probiotic species mentioned above.
In Tabella 1 sono riportati, a titolo esemplificativo, un gruppo di microrganismi che trovano valida applicazione nel contesto della presente invenzione. Table 1 shows, by way of example, a group of microorganisms which find valid application in the context of the present invention.
Tutti i ceppi sono stati depositati in accordo al Trattato di Budapest e sono accessibili al pubblico su richiesta alla competente Autorità di Deposito. All strains have been deposited in accordance with the Budapest Treaty and are accessible to the public upon request to the competent Deposit Authority.
Le suddette specie sono presenti in una quantità compresa da 0,1 a 10% in peso, preferibilmente da 0,5 al 5% in peso; ancora più preferibilmente da 1 a 3% in peso, rispetto al peso totale della composizione. The aforesaid species are present in an amount ranging from 0.1 to 10% by weight, preferably from 0.5 to 5% by weight; even more preferably from 1 to 3% by weight, with respect to the total weight of the composition.
In una realizzazione preferita, il prodotto alimentare o integratore oggetto dell’invenzione comprende da uno a sei ceppi, preferibilmente da uno a tre ceppi scelti tra quelli riportati in tabella 1. In a preferred embodiment, the food product or supplement object of the invention comprises from one to six strains, preferably from one to three strains selected from those reported in table 1.
La parte interna del prodotto alimentare o integratore che comprende cacao e/o burro di cacao e/o i prodotti derivati del cacao e/o del burro di cacao può comprendere inoltre anche altri ingredienti quali ad esempio conservanti, edulcoranti, lecitina di soia, aromatizzanti, coloranti in una quantità in peso generalmente compresa da 0,1% al 10% in peso, preferibilmente da 0,5% al 5% ed ancora più preferibilmente dall’1% al 3%, rispetto al peso totale della composizione. The internal part of the food product or supplement that includes cocoa and / or cocoa butter and / or products derived from cocoa and / or cocoa butter may also include other ingredients such as preservatives, sweeteners, soy lecithin, flavorings, dyes in an amount by weight generally comprised from 0.1% to 10% by weight, preferably from 0.5% to 5% and even more preferably from 1% to 3%, with respect to the total weight of the composition.
La parte interna del prodotto alimentare può contenere i “derivati†del cacao e/o del burro di cacao o, alternativamente, può contenere detti derivati in associazione anche con il cacao, il burro di cacao o la massa di cacao. The internal part of the food product can contain the â € œderivativesâ € of cocoa and / or cocoa butter or, alternatively, it can contain said derivatives in association with cocoa, cocoa butter or cocoa mass.
La parte interna del prodotto alimentare e ́ presente in una quantità in peso compresa da 25 a 90% in peso, preferibilmente da 35 al 75% in peso, rispetto al peso totale del prodotto alimentare; preferibilmente da 45 a 60% in peso. The internal part of the food product is present in an amount by weight ranging from 25 to 90% by weight, preferably from 35 to 75% by weight, with respect to the total weight of the food product; preferably from 45 to 60% by weight.
In una realizzazione preferita della presente invenzione, la parte interna, rappresentata da una matrice alimentare, deve essere sostanzialmente priva di acidi grassi C8, C10, and C12 e/o di esteri di acidi grassi C8, C10, and C12. In a preferred embodiment of the present invention, the internal part, represented by a food matrix, must be substantially free of C8, C10, and C12 fatty acids and / or of C8, C10, and C12 fatty acid esters.
Vantaggiosamente, la quantità totale di acidi grassi C8 o C10 o C12 e/o di esteri di acidi grassi C8 o C10 o C12 e ́ inferiore al 10% in peso, rispetto al peso totale della parte interna. Gli acidi grassi C8, C10, C12 e/o loro esteri sono l’acido caprilico, l’acido caprico e l’acido laurico. Advantageously, the total quantity of C8 or C10 or C12 fatty acids and / or esters of C8 or C10 or C12 fatty acids is less than 10% by weight, with respect to the total weight of the internal part. The fatty acids C8, C10, C12 and / or their esters are caprylic acid, capric acid and lauric acid.
Preferibilmente, la quantità totale di acidi grassi C8, C10, and C12 e/o di esteri di acidi grassi C8, C10, and C12 e ́ inferiore al 5% in peso, rispetto al peso totale della parte interna. Vantaggiosamente, detta quantità in peso e ́ compresa da 0,1 a 3% in peso, rispetto al peso totale della parte interna. Preferably, the total quantity of C8, C10, and C12 fatty acids and / or of C8, C10, and C12 fatty acid esters is less than 5% by weight, with respect to the total weight of the internal part. Advantageously, said quantity by weight ranges from 0.1 to 3% by weight, with respect to the total weight of the internal part.
Per esteri degli acidi grassi C8, C10, C12 sono compresi i mono-, di-, o tri-gliceridi. La matrice deve essere sostanzialmente priva di mono-, di-, o tri-gliceridi aventi acidi grassi C8, C10, C12. For esters of C8, C10, C12 fatty acids, mono-, di-, or tri-glycerides are included. The matrix must be substantially free of mono-, di-, or tri-glycerides having C8, C10, C12 fatty acids.
Inoltre, nel caso dei trigliceridi (detti anche triacilgliceroli) che sono esteri neutri del glicerolo e sono costituiti da una molecola di glicerolo legata a tre acidi grassi, i tre acidi grassi possono essere tutti diversi, tutti uguali o solo due uguali. Anche in questo caso il trigliceride deve essere sostanzialmente privo di acidi grassi C8, C10, e C12. Furthermore, in the case of triglycerides (also called triacylglycerols) which are neutral esters of glycerol and are made up of a glycerol molecule linked to three fatty acids, the three fatty acids can be all different, all the same or just two the same. Also in this case the triglyceride must be substantially free of C8, C10, and C12 fatty acids.
I derivati del cacao e/o del burro di cacao possono anche essere scelti tra: The derivatives of cocoa and / or cocoa butter can also be chosen from:
- a) i grassi di origine non laurica. Detti grassi sono di origine vegetale, preferibilmente in forma raffinata. - a) fats of non-lauric origin. Said fats are of vegetable origin, preferably in refined form.
Vantaggiosamente, tali grassi contengono almeno un acido grasso scelto tra: acido palmitico, acido stearico, acido palmitoleico, acido oleico, acido linoleico, acido linolenico, acido arachidonico o loro opportune miscele comprendenti da due a sette acidi grassi in proporzioni variabili tra loro. Particolarmente preferito si à ̈ rivelato un grasso scelto dal gruppo comprendente burro di illipà ̈, burro di karità ̈, grasso di nocciolo di mango, grasso di shorea, burro di kokum, olio di palma, e loro derivati. Advantageously, these fats contain at least one fatty acid selected from: palmitic acid, stearic acid, palmitoleic acid, oleic acid, linoleic acid, linolenic acid, arachidonic acid or their suitable mixtures comprising from two to seven fatty acids in varying proportions. Particularly preferred was a fat chosen from the group comprising illipo butter, shea butter, mango kernel fat, shorea fat, kokum butter, palm oil, and their derivatives.
Il derivato o succedaneo del cacao e/o del burro di cacao può anche essere scelto tra: The derivative or substitute of cocoa and / or cocoa butter can also be chosen from:
- b) le proteine della soia, proteine di origine cerealicola, proteine del riso, proteine dell’uovo, proteine del siero, proteine del latte, proteine del mais, cellulose, destrine, gomme, fibre, fibre di pisello, inuline, maltodestrine, polidestrosio, polioli, amidi, amidi modificati, esteri di acidi grassi ed emulsionanti. - b) soy proteins, cereal proteins, rice proteins, egg proteins, whey proteins, milk proteins, corn proteins, cellulose, dextrins, gums, fibers, pea fibers, inulins, maltodextrins , polydextrose, polyols, starches, modified starches, fatty acid esters and emulsifiers.
Detti derivati o succedanei del cacao e/o del burro di cacao, come riportato ai punti a) e b), possono essere utilizzati in associazione con altri derivati o succedanei. Said derivatives or substitutes for cocoa and / or cocoa butter, as reported in points a) and b), can be used in association with other derivatives or substitutes.
Vantaggiosamente, detti derivati o succedanei a) e b) sono utilizzati in associazione al cacao, al burro di cacao o alla massa di cacao o in associazione con i prodotti “derivati†del cacao e/o del burro di cacao come sopra definiti. Advantageously, said derivatives or substitutes a) and b) are used in association with cocoa, cocoa butter or cocoa mass or in association with "derivative" products of cocoa and / or cocoa butter as defined above.
In ogni caso, detti derivati o succedanei del cacao e/o del burro di cacao, come riportato ai punti a) e b), e detti prodotti “derivati†del cacao e/o del burro di cacao come sopra definiti non possono contenere uno o più di detti acidi grassi C8 o C10 o C12 e/o di esteri di acidi grassi C8 o C10 o C12 in una quantità superiore al 10 % in peso, preferibilmente superiore al 5% in peso; vantaggiosamente in una quantità in peso compresa da 0,1 a 3% in peso, rispetto al peso totale della matrice alimentare. In any case, said cocoa and / or cocoa butter derivatives or substitutes, as reported in points a) and b), and said cocoa and / or cocoa butter derived products as defined above cannot contain a or more of said C8 or C10 or C12 fatty acids and / or esters of C8 or C10 or C12 fatty acids in an amount greater than 10% by weight, preferably greater than 5% by weight; advantageously in an amount by weight comprised between 0.1 and 3% by weight, with respect to the total weight of the food matrix.
In una realizzazione preferita, la parte interna del prodotto alimentare può comprendere anche fibre prebiotiche e carboidrati ad azione bifidogena quali ad esempio inulina, frutto-oligosaccaridi (FOS), galatto e In a preferred embodiment, the internal part of the food product can also comprise prebiotic fibers and carbohydrates with bifidogenic action such as for example inulin, fructo-oligosaccharides (FOS), galacto and
trans-galatto-oligosaccaridi (GOS e TOS), trans-galacto-oligosaccharides (GOS and TOS),
gluco-oligosaccaridi (GOSα), xilo-oligosaccaridi (XOS), chitosan-oligosaccaridi (COS), soia-oligosaccaridi (SOS), isomalto-oligosaccaridi (IMOS), amido resistente, pectine, psyllium, arabino-galattani, gluco-mannani, galatto-mannani, xilani, lattosaccarosio, lattulosio, lattitolo e vari altri tipi di gomme, fibra di acacia, di carruba, di avena, di bamboo, fibre di agrumi e, in generale, fibre contenenti una porzione solubile ed una insolubile, in rapporto variabile tra di loro. gluco-oligosaccharides (GOSÎ ±), xylo-oligosaccharides (XOS), chitosan-oligosaccharides (COS), soy-oligosaccharides (SOS), isomalt-oligosaccharides (IMOS), resistant starch, pectins, psyllium, arabino-galactans, gluco-mannans , galacto-mannans, xylans, lactosaccharose, lactulose, lactitol and various other types of gums, acacia, carob, oat, bamboo, citrus fibers and, in general, fibers containing a soluble and an insoluble portion, in variable ratio between them.
In una realizzazione preferita dell’invenzione, la parte interna del prodotto alimentare comprende almeno una fibra prebiotica scelta tra quelle sopra menzionate e/o loro opportune miscele in qualunque percentuale relativa. In a preferred embodiment of the invention, the internal part of the food product comprises at least one prebiotic fiber selected from those mentioned above and / or their suitable mixtures in any relative percentage.
La quantità delle fibre prebiotiche e/o dei carboidrati ad azione bifidogena, se presenti nella parte interna del prodotto alimentare, risulta compresa in peso dallo 0,5 al 29,9%, preferibilmente dall’1% al 15% ed ancora più preferibilmente dal 2 al 10% rispetto al peso totale del prodotto alimentare. In questo caso il prodotto alimentare o integratore ha attività simbiotica. The quantity of prebiotic fibers and / or carbohydrates with bifidogenic action, if present in the internal part of the food product, is included in weight from 0.5 to 29.9%, preferably from 1% to 15% and even more preferably 2 to 10% of the total weight of the food product. In this case the food product or supplement has symbiotic activity.
Inoltre, la parte interna del prodotto alimentare o integratore può comprendere anche altri ingredienti e/o componenti attivi quali vitamine, minerali, peptidi bioattivi, sostanze ad attività antiossidante, ipocolesterolemizzante, ipoglicemizzante, antiinfiammatoria, anti edulcoranti in una quantità in peso generalmente compresa da 0,001% a 20% in peso, preferibilmente da 0,01% a 5%, comunque dipendente dal tipo di componente attivo e dalla sua eventuale dose giornaliera consigliata, rispetto al peso totale della composizione. Furthermore, the internal part of the food product or supplement may also include other ingredients and / or active components such as vitamins, minerals, bioactive peptides, substances with antioxidant, hypocholesterolemic, hypoglycemic, anti-inflammatory, anti-sweeteners activity in a quantity by weight generally included from 0.001. % to 20% by weight, preferably from 0.01% to 5%, in any case depending on the type of active component and its possible recommended daily dose, with respect to the total weight of the composition.
Il prodotto alimentare o integratore probiotico, oggetto della presente invenzione, può essere preparato con il seguente metodo. The food product or probiotic supplement, object of the present invention, can be prepared with the following method.
Inizialmente viene preparato un impasto al gusto di cioccolato comprendente cacao e/o burro di cacao e/o prodotti derivati del cacao e/o del burro di cacao. A chocolate-flavored dough is initially prepared comprising cocoa and / or cocoa butter and / or products derived from cocoa and / or cocoa butter.
Detto impasto viene omogeneizzato in un tank di opportuna capacità e lavorato alle condizioni operative note all ́esperto del settore. Said mixture is homogenized in a tank of suitable capacity and processed under the operating conditions known to the expert in the sector.
La lavorazione prevede una fase nella quale l ́impasto viene temperato ad una temperatura generalmente compresa da 28 a 36°C secondo le comuni tecniche ben note all ́esperto del settore ed utilizzando dispositivi e macchinari noti. The processing involves a phase in which the dough is tempered at a temperature generally ranging from 28 to 36 ° C according to common techniques well known to the expert in the sector and using known devices and machinery.
Una volta temperato l ́impasto questo viene mantenuto allo stato liquido/fuso e viene addizionato con i batteri probiotici ed eventualmente altri ingredienti fino ad ottenere una massa uniforme. I batteri probiotici sono stati precedentemente rivestiti con una composizione lipidica. Once the dough has been tempered, it is kept in a liquid / melted state and is added with probiotic bacteria and possibly other ingredients until a uniform mass is obtained. The probiotic bacteria have previously been coated with a lipid composition.
Vantaggiosamente, i batteri probiotici sono stati rivestiti con una composizione lipidica mediante la tecnica di microincapsulazione. Vantaggiosamente, dopo l’addizione dei probiotici e/o degli altri componenti attivi viene attuata una fase di miscelazione con opportuno agitatore per un tempo necessario ad ottenere una distribuzione omogenea di detti probiotici rivestiti e/o altri componenti attivi. Advantageously, the probiotic bacteria were coated with a lipid composition by means of the microencapsulation technique. Advantageously, after the addition of the probiotics and / or the other active components, a mixing step is carried out with a suitable stirrer for a time necessary to obtain a homogeneous distribution of said coated probiotics and / or other active components.
L ́impasto liquido contenente i batteri probiotici rivestiti e/o altri componenti attivi viene colato su due rulli rotanti contenenti svariati semi-alloggiamenti a forma lenticolare le cui pareti sono mantenute ad una temperatura, ad esempio, di meno 15°C. L ́impasto a contatto con le pareti del contenitore viene rapidamente solidificato ed assume una forma solida. The slurry containing the coated probiotic bacteria and / or other active components is poured onto two rotating rollers containing various lenticular-shaped half-housings whose walls are kept at a temperature of, for example, minus 15 ° C. The mixture in contact with the walls of the container is rapidly solidified and takes on a solid form.
Ad esempio una forma lenticolare tipo quella di un piccolo uovo sferoidale appiattito. La forma solida ottenuta à ̈ in funzione della forma degli alloggiamenti presenti in ogni rullo. Tale forma solida ottenuta rappresenta la parte interna (matrice alimentare di natura grassa) del prodotto alimentare. La parte interna à ̈ anche denominata “anima†o “nucleo†. For example, a lenticular shape like that of a small flattened spheroidal egg. The solid shape obtained depends on the shape of the housings present in each roller. This solid form obtained represents the internal part (food matrix of a fatty nature) of the food product. The inner part is also called the â € œsoulâ € or â € œcoreâ €.
Preferibilmente, dopo la fabbricazione delle parti interne (le anime di cioccolato a forma di gocce o sfere) Ã ̈ previsto il loro mantenimento a una temperatura refrigerata, ad esempio 4°C, per un tempo usualmente compreso da 6 a 36 ore, in modo da consentire la completa cristallizzazione del cioccolato. Preferably, after the manufacturing of the internal parts (the chocolate cores in the shape of drops or spheres), they are kept at a refrigerated temperature, for example 4 ° C, for a time usually between 6 and 36 hours, so to allow the complete crystallization of the chocolate.
Successivamente, viene prevista una fase di rivestimento o ricopertura (confettatura), preferibilmente in bassina, di dette parti interne sopra ottenute a formare la parte esterna del prodotto alimentare finale. Subsequently, a step of coating or covering (sugar coating) is provided, preferably in the pan, of said internal parts obtained above to form the external part of the final food product.
La parte esterna viene realizzata mediante un rivestimento, per esempio una confettatura, che prevede l’uso di una soluzione acquosa comprendente maltodestrine, gomma lacca, acetoftalato di cellulosa, amido, zeina, talco, calcio carbonato, biossido di titanio, caolino, zucchero, soluzioni sciroppose, saccarosio, edulcoranti, gomma arabica e/o altri carboidrati, cera carnauba o altre cere. The external part is made by means of a coating, for example a coating, which involves the use of an aqueous solution including maltodextrin, shellac, cellulose acetophthalate, starch, zein, talc, calcium carbonate, titanium dioxide, kaolin, sugar , syrupy solutions, sucrose, sweeteners, gum arabic and / or other carbohydrates, carnauba wax or other waxes.
Preferibilmente, in questa fase di rivestimento à ̈ possibile, inoltre, addizionare anche una o più sostanze opacizzanti e/o coloranti. La fase di confettatura comprende generalmente più fasi che prevedono l’utilizzo specifico e sequenziale di una o più delle sostanze sopra elencate, in accordo a tecniche note agli esperti del settore. Preferably, in this coating phase it is also possible to add one or more opacifying substances and / or dyes. The confectioning phase generally comprises several phases which involve the specific and sequential use of one or more of the substances listed above, in accordance with techniques known to experts in the field.
In una realizzazione preferita, la confettatura può prevedere l ́impiego di almeno una fibra alimentare a formare detta parte esterna. La fibra alimentare, preferibilmente a catena lunga, scelta dal gruppo comprendente: inulina, amido resistente, pectine, psyllium, arabinogalattani, glucomannani, galattomannani, xilani, fibra di acacia, di carruba, di avena, di bamboo, fibre di agrumi e, in generale, fibre contenenti una porzione solubile ed una insolubile, in rapporto variabile tra di loro. In a preferred embodiment, the confection can provide for the use of at least one dietary fiber to form said external part. The dietary fiber, preferably long-chain, chosen from the group comprising: inulin, resistant starch, pectins, psyllium, arabinogalactans, glucomannans, galactomannans, xylans, acacia, carob, oat, bamboo fiber, citrus fibers and, in in general, fibers containing a soluble and an insoluble portion, in variable ratio between them.
Vantaggiosamente, detta fibra e ́ scelta dal gruppo comprendente inulina e fibre di agrumi, preferibilmente e ́una miscela in un rapporto in peso da 1:3 a 3:1. Advantageously, said fiber is selected from the group comprising inulin and citrus fibers, preferably it is a mixture in a weight ratio from 1: 3 to 3: 1.
In una realizzazione particolarmente preferita, la parte interna del prodotto alimentare oggetto dell’invenzione à ̈ separata da quella esterna (confettatura) da almeno un ulteriore strato di separazione. In a particularly preferred embodiment, the internal part of the food product object of the invention is separated from the external one (coated) by at least one further separation layer.
Detto almeno uno strato di separazione comprende una sostanza scelta dal gruppo comprendente cera carnauba, cera d’api, gomma lacca, stearina vegetale, paraffine, magnesio stearato, acido stearico, o loro opportune miscele. Said at least one separation layer comprises a substance selected from the group comprising carnauba wax, beeswax, shellac, vegetable stearin, paraffins, magnesium stearate, stearic acid, or suitable mixtures thereof.
Detto strato à ̈ applicato in accordo a tecniche note agli esperti del settore, preferibilmente in bassina. Said layer is applied according to techniques known to those skilled in the art, preferably in the pan.
In particolare, può essere applicato utilizzando la/e sostanza/e di cui sopra in forma solida, mediante aggiunte successive alle anime o perle (parte interna del prodotto alimentare) mantenute in agitazione in bassina a temperatura ambiente. In alternativa, dette sostanze che formano lo strato di separazione possono essere fuse ad una temperatura di 5-10°C superiore al loro punto di fusione, e successivamente applicate in forma liquida, anche altamente viscosa, alle anime o perle mantenute in agitazione, fino alla realizzazione di uno strato uniforme. In particular, it can be applied using the substance / s mentioned above in solid form, by subsequent additions to the cores or pearls (internal part of the food product) kept stirred in the pan at room temperature. Alternatively, said substances that form the separation layer can be melted at a temperature of 5-10 ° C above their melting point, and subsequently applied in liquid form, even highly viscous, to the cores or pearls kept under agitation, until to the creation of a uniform layer.
In una forma di realizzazione preferita, l ́impasto à ̈ costituito da cacao e burro di cacao in percentuali note agli esperti del settore. In relazione agli acidi grassi, la composizione del burro di cacao può essere così riassunta: acido palmitico (24,4%-26,2%), acido stearico (34,4%-35,4%), acido oleico (37,7%-38,1%) e acido linoleico (2,1% ca). In a preferred embodiment, the mixture consists of cocoa and cocoa butter in percentages known to those skilled in the art. In relation to fatty acids, the composition of cocoa butter can be summarized as follows: palmitic acid (24.4% -26.2%), stearic acid (34.4% -35.4%), oleic acid (37 , 7% -38.1%) and linoleic acid (2.1% ca).
In una realizzazione della presente invenzione, i batteri probiotici rivestiti sono forma microincapsulata, cioà ̈ rivestiti con una composizione contenente almeno un lipide, preferibilmente di origine vegetale. I batteri microincapsulati sono poi aggiunti alla matrice. In one embodiment of the present invention, the coated probiotic bacteria are microencapsulated form, i.e. coated with a composition containing at least one lipid, preferably of plant origin. The microencapsulated bacteria are then added to the matrix.
I batteri, preferibilmente in forma microincapsulata, possono essere microincapsulati mediante le comuni tecnologie note all ́esperto del settore. Ad esempio, può essere impiegata una tecnica a letto fluido (ad esempio, top-spray o bottom-spray) nella quale vengono utilizzati dei materiali di rivestimento di natura lipidica. The bacteria, preferably in microencapsulated form, can be microencapsulated by means of common technologies known to the skilled in the art. For example, a fluidized bed technique (for example, top-spray or bottom-spray) can be employed in which lipid-based coating materials are used.
In una realizzazione preferita, vengono utilizzati i grassi saturi vegetali aventi un punto di fusione inferiore a 75°C, preferibilmente compreso da 45 a 65°C. In a preferred embodiment, saturated vegetable fats having a melting point lower than 75 ° C, preferably between 45 and 65 ° C, are used.
In una realizzazione preferita, si possono utilizzare grassi saturi vegetali aventi un certo grado di idrofilicitá i quali possono essere scelti tra i mono- e di-gliceridi di acidi grassi saturi, i poligliceroli esterificati con acidi grassi saturi e gli acidi grassi saturi liberi. In a preferred embodiment, saturated vegetable fats having a certain degree of hydrophilicity can be used which can be selected from mono- and di-glycerides of saturated fatty acids, polyglycerols esterified with saturated fatty acids and free saturated fatty acids.
Ad esempio, si possono utilizzare il poligliceril distearato (nome commerciale Plurol Stearique WL 1009), il gliceril palmitostearato (nome commerciale Precirol Ato 5), gli acidi grassi saturi (nome commerciale Revel C) o i grassi vegetali idrogenati di origine non laurica. For example, polyglyceryl distearate (trade name Plurol Stearique WL 1009), glyceryl palmitostearate (trade name Precirol Ato 5), saturated fatty acids (trade name Revel C) or hydrogenated vegetable fats of non-lauric origin can be used.
In una realizzazione preferita, il rapporto in peso tra microorganismo liofilizzato e materiale di rivestimento lipidico che lo riveste à ̈ 50:50 o 40:60. In a preferred embodiment, the weight ratio of the lyophilized microorganism to the lipid coating material that coats it is 50:50 or 40:60.
In una prima realizzazione, i batteri sono mono rivestiti. In a first embodiment, the bacteria are mono-coated.
In pratica, viene realizzato un singolo rivestimento con uno stesso lipide. Vantaggiosamente, il singolo rivestimento e ́ a base di poligliceril di stearato (nome commerciale Plurol Stearique WL 1009). In practice, a single coating is made with the same lipid. Advantageously, the single coating is based on polyglyceryl stearate (trade name Plurol Stearique WL 1009).
I batteri mono rivestiti vengono inglobati nella parte interna la quale viene successivamente rivestita (confettata) a formare il prodotto alimentare della presente invenzione avente una parte interna e una parte esterna. The mono-coated bacteria are incorporated in the internal part which is subsequently coated (coated) to form the food product of the present invention having an internal part and an external part.
Preferibilmente, la parte interna può comprendere una fibra alimentare. Preferibilmente, la parte interna e la parte esterna possono essere separate tra loro da almeno uno strato separatore. Preferibilmente, la parte esterna comprende una fibra alimentare. Preferably, the inner part can comprise a dietary fiber. Preferably, the internal part and the external part can be separated from each other by at least one separator layer. Preferably, the outer part comprises a dietary fiber.
In una seconda realizzazione, i batteri sono doppiamente rivestiti. In pratica, viene realizzato, in successione, un doppio rivestimento con due lipidi diversi tra loro. In a second embodiment, the bacteria are doubly coated. In practice, a double coating with two different lipids is carried out in succession.
I batteri doppiamente rivestiti vengono inglobati nella parte interna la quale viene successivamente rivestita (confettata) a formare il prodotto alimentare della presente invenzione avente una parte interna e una parte esterna. The doubly coated bacteria are incorporated in the internal part which is subsequently coated (coated) to form the food product of the present invention having an internal part and an external part.
Preferibilmente, la parte interna può comprendere una fibra alimentare. Preferibilmente, la parte interna e la parte esterna possono essere separate tra loro da almeno uno strato separatore. Preferibilmente, la parte esterna comprende una fibra alimentare. Preferably, the inner part can comprise a dietary fiber. Preferably, the internal part and the external part can be separated from each other by at least one separator layer. Preferably, the outer part comprises a dietary fiber.
Vantaggiosamente, i due lipidi sono scelti tra un grasso di palma idrogenato (Tf=60°C) e un dipalmito-stearato di glicerolo (Tf=57-60°C) vengono sprayzzati sul liofilizzato in successione, cioà ̈ sul liofilizzato viene applicata una doppia ricopertura: la prima con il grasso di palma idrogenato (ad esempio con Revel C) e la seconda con il dipalmito-stearato di glicerolo (ad esempio Precirol Ato 5) in un rapporto in peso 3:1 tra loro, vantaggiosamente 2:1, ad esempio 2/3 in peso del primo e 1/3 in peso del secondo. Advantageously, the two lipids are chosen from a hydrogenated palm fat (Tf = 60 ° C) and a glycerol dipalmito-stearate (Tf = 57-60 ° C) are sprayed on the lyophilisate in succession, i.e. a lyophilisate is applied to the lyophilisate. double coating: the first with hydrogenated palm fat (for example with Revel C) and the second with glycerol dipalmito-stearate (for example Precirol Ato 5) in a weight ratio of 3: 1, advantageously 2: 1 , for example 2/3 by weight of the first and 1/3 by weight of the second.
Un doppio rivestimento delle cellule garantisce una migliore impermeabilizzazione dei batteri dall’ambiente, determinando una pellicola continua senza pori di comunicazione con l’esterno. Tuttavia, questo involucro però si deve aprire a livello intestinale per rilasciare i batteri e permetterne la colonizzazione. I lipidi scelti sono infatti resistenti a pH acidi, perché il rivestimento rimanga intatto nello stomaco, ma sensibili a pH anche leggermente basici, in modo da consentire la formazione di fori nel rivestimento durante il transito intestinale. A double coating of the cells guarantees a better waterproofing of bacteria from the environment, resulting in a continuous film without pores for communication with the outside. However, this envelope must open in the intestine to release the bacteria and allow them to colonize. The lipids chosen are in fact resistant to acid pH, so that the lining remains intact in the stomach, but sensitive to even slightly basic pH, so as to allow the formation of holes in the lining during intestinal transit.
La Richiedente ha, pertanto, dimostrato che à ̈ possibile realizzare confetti probiotici al gusto di cioccolato comprendenti batteri mono rivestiti o doppiamente rivestiti con una composizione lipidica compatibile con i microrganismi a valenza probiotica e in grado di conferire loro una stabilità adeguata alla temperatura di 25°C. The Applicant has, therefore, demonstrated that it is possible to produce chocolate-flavored probiotic sugared almonds comprising mono-coated or double-coated bacteria with a lipid composition compatible with probiotic microorganisms and capable of giving them an adequate stability at a temperature of 25 °. C.
I prodotti oggetto della presente invenzione possono, pertanto, pregiarsi di essere considerati “prodotti probiotici†che, considerando le caratteristiche organolettiche particolarmente apprezzate dai bambini e la facilità di deglutizione, possono rappresentare il carrier ideale per qualunque microrganismo probiotico. The products object of the present invention can therefore have the honor of being considered â € œprobiotic productsâ € which, considering the organoleptic characteristics particularly appreciated by children and the ease of swallowing, can represent the ideal carrier for any probiotic microorganism.
TABELLA 1 TABLE 1
<Numero di>Data di <Number of> Date of
N° Nome Titolaredeposito depositoN ° Name of the holder of the deposit
1 Streptococcus LMG P-18383 5.05.1998 PROBIOTICALthermophilus B39S.p.A. 2 Streptococcus PROBIOTICAL 1 Streptococcus LMG P-18383 5.05.1998 PROBIOTICALthermophilus B39S.p.A. 2 Streptococcus PROBIOTICAL
LMG P-18384 5.05.1998 LMG P-18384 5.05.1998
thermophilus T003S.p.A. 3 Lactobacillus pentosus LMG P-21019 16.10.2001 MOFIN S.R.L. thermophilus T003S.p.A. 3 Lactobacillus pentosus LMG P-21019 16.10.2001 MOFIN S.R.L.
9/1 ei9/1 and
4 Lactobacillus plantarum 4 Lactobacillus plantarum
LMG P-21020 16.10.2001 MOFIN S.R.L.776/1 biLMG P-21020 16.10.2001 MOFIN S.R.L. 776/1 bi
5 Lactobacillus plantarum LMG P-21021 16.10.2001 MOFIN S.R.L. 5 Lactobacillus plantarum LMG P-21021 16.10.2001 MOFIN S.R.L.
476LL 20 bi476LL 20 bi
6 Lactobacillus plantarum 6 Lactobacillus plantarum
PR ciLMG P-21022 16.10.2001 MOFIN S.R.L. PR ciLMG P-21022 16.10.2001 MOFIN S.R.L.
7 Lactobacillus plantarum LMG P-21023 16.10.2001 MOFIN S.R.L. 7 Lactobacillus plantarum LMG P-21023 16.10.2001 MOFIN S.R.L.
776/2 hi776/2 hi
8 Lactobacillus casei ssp. PROBIOTICALparacasei 181A/3 aiaiLMG P-21380 31.01.2002 S.p.A. 9 Lactobacillus belonging 8 Lactobacillus casei ssp. PROBIOTICALparacasei 181A / 3 aiaiLMG P-21380 31.01.2002 S.p.A. 9 Lactobacillus belonging
to the acidophilus group LMG P-21381 31.01.2002<PROBIOTICAL>192A/1 aiaiS.p.A.10 Bifidobacterium longum PROBIOTICAL to the acidophilus group LMG P-21381 31.01.2002 <PROBIOTICAL> 192A / 1 aiaiS.p.A.10 Bifidobacterium longum PROBIOTICAL
LMG P-21382 31.01.2002 LMG P-21382 31.01.2002
175A/1 aiaiS.p.A. 11 Bifidobacterium breve LMG P-21383 31.01.2002 PROBIOTICAL195A/1 aiciS.p.A. 12 Bifidobacterium lactis PROBIOTICAL 175A / 1 aiaiS.p.A. 11 Bifidobacterium short LMG P-21383 31.01.2002 PROBIOTICAL195A / 1 aiciS.p.A. 12 Bifidobacterium lactis PROBIOTICAL
LMG P-21384 31.01.2002 LMG P-21384 31.01.2002
32A/3 aiaiS.p.A. 13 Lactobacillus plantarum LMG P-21385 31.01.2002 MOFIN S.R.L. 32A / 3 aiaiS.p.A. 13 Lactobacillus plantarum LMG P-21385 31.01.2002 MOFIN S.R.L.
501/2 gi501/2 already
14 Lactococcus lactis ssp. 14 Lactococcus lactis ssp.
LMG P-21387 15.03.2002 MOFIN S.R.L.lactis 501/4 hiLMG P-21387 03/15/2002 MOFIN S.R.L. lactis 501/4 hi
15 Lactococcus lactis ssp. LMG P-21388 31.01.2002 MOFIN S.R.L. 15 Lactococcus lactis ssp. LMG P-21388 31.01.2002 MOFIN S.R.L.
lactis 501/4 cilactis 501/4 ci
16 Lactobacillus plantarum 16 Lactobacillus plantarum
LMG P-21389 15.03.2002 MOFIN S.R.L.501/4 liLMG P-21389 03/15/2002 MOFIN S.R.L.501 / 4 li
17 Streptococcus DSM 16506 18.06.2004 PROBIOTICALthermophilus GB1S.p.A. 18 Streptococcus PROBIOTICALthermophilus GB5DSM 16507 18.06.2004 S.p.A. 19 Bifidobacterium longum DSM 16603 20.07.2004 PROBIOTICALBL 03S.p.A. 20 Bifidobacterium breve PROBIOTICALBR 03DSM 16604 20.07.2004 S.p.A. 21 Lactobacillus casei ssp. DSM 16605 20.07.2004 PROBIOTICALrhamnosus LR 04S.p.A. 22 Lactobacillus 17 Streptococcus DSM 16506 18.06.2004 PROBIOTICALthermophilus GB1S.p.A. 18 Streptococcus PROBIOTICALthermophilus GB5DSM 16507 18.06.2004 S.p.A. 19 Bifidobacterium longum DSM 16603 20.07.2004 PROBIOTICALBL 03S.p.A. 20 Bifidobacterium short PROBIOTICALBR 03DSM 16604 20.07.2004 S.p.A. 21 Lactobacillus casei ssp. DSM 16605 20.07.2004 PROBIOTICALrhamnosus LR 04S.p.A. 22 Lactobacillus
delbrueckii ssp. DSM 16606 20.07.2004<PROBIOTICAL>bulgaricus LDB 01S.p.A.23 Lactobacillus delbrueckii ssp. DSM 16606 20.07.2004 <PROBIOTICAL> bulgaricus LDB 01S.p.A.23 Lactobacillus
delbrueckii ssp. DSM 16607 20.07.2004<PROBIOTICAL>bulgaricus LDB 02S.p.A.24 Streptococcus DSM 16590 20.07.2004 PROBIOTICALthermophilus Y02S.p.A. 25 Streptococcus PROBIOTICALthermophilus Y03DSM 16591 20.07.2004 S.p.A. delbrueckii ssp. DSM 16607 20.07.2004 <PROBIOTICAL> bulgaricus LDB 02S.p.A.24 Streptococcus DSM 16590 20.07.2004 PROBIOTICALthermophilus Y02S.p.A. 25 Streptococcus PROBIOTICALthermophilus Y03DSM 16591 20.07.2004 S.p.A.
*Continua tabella 1* Streptococcus PROBIOTICALtDSM 16592 20.07.2004 * Continued table 1 * Streptococcus PROBIOTICALtDSM 16592 20.07.2004
hermophilus Y04S.p.A. Streptococcus DSM 16593 20.07.2004 PROBIOTICALthermophilus Y05S.p.A. Bifidobacterium PROBIOTICALadolescentis BA 03DSM 16594 21.07.2004 hermophilus Y04S.p.A. Streptococcus DSM 16593 20.07.2004 PROBIOTICALthermophilus Y05S.p.A. Bifidobacterium PROBIOTICALadolescentis BA 03DSM 16594 21.07.2004
S.p.A. Bifidobacterium DSM 16595 21.07.2004 PROBIOTICALadolescentis BA 04S.p.A. Bifidobacterium breve PROBIOTICALBR 04DSM 16596 21.07.2004 S.p.A. Bifidobacterium S.p.A. Bifidobacterium DSM 16595 21.07.2004 PROBIOTICALadolescentis BA 04S.p.A. Bifidobacterium short PROBIOTICALBR 04DSM 16596 21.07.2004 S.p.A. Bifidobacterium
pseudocatenulatum DSM 16597 21.07.2004<PROBIOTICAL>BP 01S.p.A.Bifidobacterium pseudocatenulatum DSM 16597 21.07.2004 <PROBIOTICAL> BP 01S.p.A. Bifidobacterium
pseudocatenulatum DSM 16598 21.07.2004<PROBIOTICAL>BP 02S.p.A.Staphylococcus xylosus PROBIOTICALSX 01DSM 17102 01.02.2005 S.p.A. Bifidobacterium DSM 17103 01.02.2005 PROBIOTICALadolescentis BA 02S.p.A. Lactobacillus plantarum PROBIOTICALLP 07DSM 17104 01.02.2005 S.p.A. Streptococcus DSM 17843 21.12.2005 PROBIOTICALthermophilus YO8S.p.A. Streptococcus PROBIOTICALthermophilus YO9DSM 17844 21.12.2005 S.p.A. Streptococcus DSM 17845 21.12.2005 PROBIOTICALthermophilus YO100S.p.A. Lactobacillus fermentum PROBIOTICALLF06DSM 18295 24.05.2006 S.p.A. Lactobacillus fermentum DSM 18296 24.05.2006 PROBIOTICALLF07S.p.A. Lactobacillus fermentum PROBIOTICALLF08DSM 18297 24.05.2006 S.p.A. Lactobacillus fermentum PROBIOTICALLDSM 18298 24.05.2006 pseudocatenulatum DSM 16598 21.07.2004 <PROBIOTICAL> BP 02S.p.A.Staphylococcus xylosus PROBIOTICALSX 01DSM 17102 01.02.2005 S.p.A. Bifidobacterium DSM 17103 01.02.2005 PROBIOTICALadolescentis BA 02S.p.A. Lactobacillus plantarum PROBIOTICALLP 07DSM 17104 01.02.2005 S.p.A. Streptococcus DSM 17843 21.12.2005 PROBIOTICALthermophilus YO8S.p.A. Streptococcus PROBIOTICALthermophilus YO9DSM 17844 21.12.2005 S.p.A. Streptococcus DSM 17845 21.12.2005 PROBIOTICALthermophilus YO100S.p.A. Lactobacillus fermentum PROBIOTICALLF06DSM 18295 05.24.2006 S.p.A. Lactobacillus fermentum DSM 18296 24.05.2006 PROBIOTICALLF07S.p.A. Lactobacillus fermentum PROBIOTICALLF08DSM 18297 05.24.2006 S.p.A. Lactobacillus fermentum PROBIOTICALLDSM 18298 24.05.2006
F09S.p.A. Lactobacillus gasseri PROBIOTICALLGS01DSM 18299 24.05.2006 S.p.A. Lactobacillus gasseri PROBIOTICALLDSM 18300 24.05.2006 F09S.p.A. Lactobacillus gasseri PROBIOTICALLGS01DSM 18299 05.24.2006 S.p.A. Lactobacillus gasseri PROBIOTICALLDSM 18300 24.05.2006
GS02S.p.A. Lactobacillus gasseri PROBIOTICALLGS03DSM 18301 24.05.2006 S.p.A. Lactobacillus gasseri PROBIOTICALLDSM 18302 24.05.2006 GS02S.p.A. Lactobacillus gasseri PROBIOTICALLGS03DSM 18301 24.05.2006 S.p.A. Lactobacillus gasseri PROBIOTICALLDSM 18302 24.05.2006
GS04S.p.A. Bifidobacterium PROBIOTICALadolescentis EI-3DSM 18350 15.06.2006 S.p.A. Bifidobacterium PROBIOTICAL 351 15.06.2006 GS04S.p.A. Bifidobacterium PROBIOTICALadolescentis EI-3DSM 18350 06/15/2006 S.p.A. Bifidobacterium PROBIOTICAL 351 15.06.2006
adoDSM 18 adoDSM 18
lescentis EI-15S.p.A. Bifidobacterium DSM 18352 15.06.2006 PROBIOTICALadolescentis EI-18S.p.A. Bifidobacterium PROBIOTICALcDSM 18353 15.06.2006 lescentis EI-15S.p.A. Bifidobacterium DSM 18352 15.06.2006 PROBIOTICALadolescentis EI-18S.p.A. Bifidobacterium PROBIOTICALcDSM 18353 15.06.2006
atenulatum EI-20S.p.A. Streptococcus DSM 18613 13.09.2006 MOFIN S.R.L.thermophilus FRaiatenulatum EI-20S.p.A. Streptococcus DSM 18613 13.09.2006 MOFIN S.R.L.thermophilus FRai
Streptococcus DSM 18614 13.09.2006 MOFIN S.R.L. thermophilus LB2bi Streptococcus DSM 18614 13.09.2006 MOFIN S.R.L. thermophilus LB2bi
Streptococcus DSM 18615 13.09.2006 MOFIN S.R.L. thermophilus LRci Streptococcus DSM 18615 09.13.2006 MOFIN S.R.L. thermophilus LRci
Streptococcus DSM 18616 13.09.2006 MOFIN S.R.L. thermophilus FP4 Streptococcus DSM 18616 13.09.2006 MOFIN S.R.L. thermophilus FP4
*Continua tabella 1* Streptococcus DSM 18617 13.09.2006 MOFIN S.R.L. thermophilus ZZ5F8 * Continue table 1 * Streptococcus DSM 18617 13.09.2006 MOFIN S.R.L. thermophilus ZZ5F8
Streptococcus DSM 18618 13.09.2006 MOFIN S.R.L. thermophilus TEO4 Streptococcus DSM 18618 13.09.2006 MOFIN S.R.L. thermophilus TEO4
Streptococcus DSM 18619 13.09.2006 MOFIN S.R.L. thermophilus S1ci Streptococcus DSM 18619 13.09.2006 MOFIN S.R.L. thermophilus S1ci
Streptococcus DSM 18620 13.09.2006 MOFIN S.R.L. thermophilus 641bi Streptococcus DSM 18620 13.09.2006 MOFIN S.R.L. thermophilus 641bi
Streptococcus DSM 18621 13.09.2006 MOFIN S.R.L. thermophilus 277A/1ai Streptococcus DSM 18621 13.09.2006 MOFIN S.R.L. thermophilus 277A / 1ai
Streptococcus DSM 18622 13.09.2006 MOFIN S.R.L. thermophilus 277A/2ai Streptococcus DSM 18622 09.13.2006 MOFIN S.R.L. thermophilus 277A / 2ai
Streptococcus DSM 18623 13.09.2006 MOFIN S.R.L. thermophilus IDC11 Streptococcus DSM 18623 13.09.2006 MOFIN S.R.L. thermophilus IDC11
Streptococcus DSM 18624 13.09.2006 MOFIN S.R.L. thermophilus ML3di Streptococcus DSM 18624 13.09.2006 MOFIN S.R.L. thermophilus ML3di
Streptococcus DSM 18625 13.09.2006 MOFIN S.R.L. thermophilus TEO3 Streptococcus DSM 18625 13.09.2006 MOFIN S.R.L. thermophilus TEO3
Streptococcus DSM 19057 21.02.2007 MOFIN S.R.L. thermophilus G62 Streptococcus DSM 19057 21.02.2007 MOFIN S.R.L. thermophilus G62
Streptococcus DSM 19058 21.02.2007 MOFIN S.R.L. thermophilus G1192 Streptococcus DSM 19058 21.02.2007 MOFIN S.R.L. thermophilus G1192
Streptococcus DSM 19059 21.02.2007 MOFIN S.R.L. thermophilus GB18 Streptococcus DSM 19059 21.02.2007 MOFIN S.R.L. thermophilus GB18
Streptococcus DSM 19060 21.02.2007 MOFIN S.R.L. thermophilus CCR21 Streptococcus DSM 19060 21.02.2007 MOFIN S.R.L. thermophilus CCR21
Streptococcus DSM 19061 21.02.2007 MOFIN S.R.L. thermophilus G92 Streptococcus DSM 19061 21.02.2007 MOFIN S.R.L. thermophilus G92
Streptococcus DSM 19062 21.02.2007 MOFIN S.R.L. thermophilus G69 Streptococcus DSM 19062 21.02.2007 MOFIN S.R.L. thermophilus G69
Streptococcus DSM 19063 21.02.2007 PROBIOTICAL thermophilus YO 10 S.p.A. Streptococcus DSM 19064 21.02.2007 PROBIOTICAL thermophilus YO 11 S.p.A. Streptococcus DSM 19065 21.02.2007 PROBIOTICAL thermophilus YO 12 S.p.A. Streptococcus DSM 19066 21.02.2007 PROBIOTICAL thermophilus YO 13 S.p.A. Weissella ssp. DSM 19067 21.02.2007 PROBIOTICAL WSP 01 S.p.A. Weissella ssp. DSM 19068 21.02.2007 PROBIOTICAL WSP 02 S.p.A. Weissella ssp. DSM 19069 21.02.2007 PROBIOTICAL WSP 03 S.p.A. Lactobacillus plantarum DSM 19070 21.02.2007 PROBIOTICAL LP 09 S.p.A. Lactococcus lactis DSM 19072 21.02.2007 PROBIOTICAL NS 01 S.p.A. Lactobacillus plantarum DSM 19071 21.02.2007 PROBIOTICAL LP 10 S.p.A. Lactobacillus fermentum DSM 19187 20.03.2007 PROBIOTICAL LF 10 S.p.A. Lactobacillus fermentum DSM 19188 20.03.2007 PROBIOTICAL LF 11 S.p.A. Lactobacillus casei ssp. DSM 19739 27.09.2007 PROBIOTICAL rhamnosus LR 05 S.p.A. Bifidobacterium bifidum DSM 19818 30.10.2007 PROBIOTICAL BB01 S.p.A. Lactobacillus DSM 19948 28.11.2007 PROBIOTICAL delbrueckii LD 01 S.p.A. Streptococcus DSM 19063 21.02.2007 PROBIOTICAL thermophilus YO 10 S.p.A. Streptococcus DSM 19064 21.02.2007 PROBIOTICAL thermophilus YO 11 S.p.A. Streptococcus DSM 19065 21.02.2007 PROBIOTICAL thermophilus YO 12 S.p.A. Streptococcus DSM 19066 21.02.2007 PROBIOTICAL thermophilus YO 13 S.p.A. Weissella ssp. DSM 19067 02.21.2007 PROBIOTICAL WSP 01 S.p.A. Weissella ssp. DSM 19068 02.21.2007 PROBIOTICAL WSP 02 S.p.A. Weissella ssp. DSM 19069 02/21/2007 PROBIOTICAL WSP 03 S.p.A. Lactobacillus plantarum DSM 19070 21.02.2007 PROBIOTICAL LP 09 S.p.A. Lactococcus lactis DSM 19072 21.02.2007 PROBIOTICAL NS 01 S.p.A. Lactobacillus plantarum DSM 19071 21.02.2007 PROBIOTICAL LP 10 S.p.A. Lactobacillus fermentum DSM 19187 20.03.2007 PROBIOTICAL LF 10 S.p.A. Lactobacillus fermentum DSM 19188 20.03.2007 PROBIOTICAL LF 11 S.p.A. Lactobacillus casei ssp. DSM 19739 09/27/2007 PROBIOTICAL rhamnosus LR 05 S.p.A. Bifidobacterium bifidum DSM 19818 30.10.2007 PROBIOTICAL BB01 S.p.A. Lactobacillus DSM 19948 28.11.2007 PROBIOTICAL delbrueckii LD 01 S.p.A.
*Continua tabella 1* Lactobacillus DSM 19949 28.11.2007 PROBIOTICAL delbrueckii LD 02 S.p.A. Lactobacillus DSM 19950 28.11.2007 PROBIOTICAL delbrueckii LD 03 S.p.A. Lactobacillus DSM 19951 28.11.2007 PROBIOTICAL delbrueckii LD 04 S.p.A. Lactobacillus DSM 19952 28.11.2007 PROBIOTICAL delbrueckii LD 05 S.p.A. Lactobacillus DSM 21717 06.08.2008 PROBIOTICAL acidophilus LA 02 S.pA. Lactobacillus paracasei DSM 21718 06.08.2008 PROBIOTICAL LPC 08 S.pA. Lactobacillus pentosus DSM 21980 14.11.2008 PROBIOTICAL LPS 01 S.pA. Lactobacillus rhamnosus DSM 21981 14.11.2008 PROBIOTICAL LR 06 S.p.A. Lactobacillus salivarius DSM 22775 23.07.2009 PROBIOTICAL LS 01 S.p.A. Lactobacillus salivarius DSM 22776 23.07.2009 PROBIOTICAL LS 03 S.p.A. Bifidobacterium bifidum DSM 22892 28.08.2009 PROBIOTICAL BB 01 S.p.A. Bifidobacterium bifidum DSM 22893 28.08.2009 PROBIOTICAL ID 1722 S.p.A. Bifidobacterium bifidum DSM 22894 28.08.2009 PROBIOTICAL BB 03 S.p.A. * Continued table 1 * Lactobacillus DSM 19949 28.11.2007 PROBIOTICAL delbrueckii LD 02 S.p.A. Lactobacillus DSM 19950 28.11.2007 PROBIOTICAL delbrueckii LD 03 S.p.A. Lactobacillus DSM 19951 28.11.2007 PROBIOTICAL delbrueckii LD 04 S.p.A. Lactobacillus DSM 19952 28.11.2007 PROBIOTICAL delbrueckii LD 05 S.p.A. Lactobacillus DSM 21717 06.08.2008 PROBIOTICAL acidophilus LA 02 S.pA. Lactobacillus paracasei DSM 21718 06.08.2008 PROBIOTICAL LPC 08 S.pA. Lactobacillus pentosus DSM 21980 14.11.2008 PROBIOTICAL LPS 01 S.pA. Lactobacillus rhamnosus DSM 21981 14.11.2008 PROBIOTICAL LR 06 S.p.A. Lactobacillus salivarius DSM 22775 23.07.2009 PROBIOTICAL LS 01 S.p.A. Lactobacillus salivarius DSM 22776 23.07.2009 PROBIOTICAL LS 03 S.p.A. Bifidobacterium bifidum DSM 22892 08.28.2009 PROBIOTICAL BB 01 S.p.A. Bifidobacterium bifidum DSM 22893 08.28.2009 PROBIOTICAL ID 1722 S.p.A. Bifidobacterium bifidum DSM 22894 08.28.2009 PROBIOTICAL BB 03 S.p.A.
TABELLA 2 TABLE 2
Prodotto alimentare Food product
con batteri probiotici non rivestiti Decadimento della carica batterica (batteri probiotici "nudi") with uncoated probiotic bacteria Decay of bacterial load ("naked" probiotic bacteria)
TO 30 giorni 80 giorni 120 giorni MLD/g carica MLD/g tl/2 MLD/g tl/2 MLD/g tl/2 reale TO 30 days 80 days 120 days MLD / g charge MLD / g tl / 2 MLD / g tl / 2 MLD / g tl / 2 real
Parte interna (anima) non rivestita 6,8 6,5 461 5,3 233,6 4,6 212, 8 (senza parte esterna) Inner part (core) uncoated 6,8 6,5 461 5,3 233,6 4,6 212,8 (without outer part)
Parte interna (anima) rivestita con una 5,1 4,9 347 3,6 159,2 3,15 172, 6 parte esterna Inner part (core) lined with a 5.1 4.9 347 3.6 159.2 3.15 172, 6 outer part
TABELLA 3 TABLE 3
Prodotto Product
alimentare Decadimento della carica batterica a 25°C TO 30 giorni 90 giorni 180 giorni 270 giorni 365 giorni MLD/g MLD/g tl/2 MLD/g tl/2 MLD/g tl/2 MLD/g tl/2 MLD/g tl/2 Parte interna con food Decay of the bacterial load at 25 ° C TO 30 days 90 days 180 days 270 days 365 days MLD / g MLD / g tl / 2 MLD / g tl / 2 MLD / g tl / 2 MLD / g tl / 2 MLD / g tl / 2 Internal part with
batteri "nudi" 4 3, 6 197,4 2,7 158,7 1,2 103,6 0,0048 27, 8 0,000042 22, (anima) con una "naked" bacteria 4 3, 6 197.4 2.7 158.7 1.2 103.6 0.0048 27, 8 0.000042 22, (soul) with a
parte esterna outside
Parte interna con Inner part with
batteri rivestiti 1 0,92 249,4 0,8 279,6 0,65 289,6 0,52 286,2 0,42 291, (anima) con una coated bacteria 1 0.92 249.4 0.8 279.6 0.65 289.6 0.52 286.2 0.42 291, (core) with a
parte esterna outside
tl/2 = tempo di emivita tl / 2 = half-life time
Claims (10)
Priority Applications (17)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ITRM2009A000507A IT1396266B1 (en) | 2009-10-05 | 2009-10-05 | PROBIOTIC FOOD PRODUCT, IN PARTICULAR A BUG, WITH CHOCOLATE TASTE |
| SI201031753T SI2381799T1 (en) | 2009-01-27 | 2010-01-26 | Chocolate flavoured probiotic supplement |
| LTEP10708359.4T LT2381799T (en) | 2009-01-27 | 2010-01-26 | Chocolate flavoured probiotic supplement |
| JP2011546987A JP2012515545A (en) | 2009-01-27 | 2010-01-26 | Chocolate flavored probiotic supplement |
| ES10708359.4T ES2690169T3 (en) | 2009-01-27 | 2010-01-26 | Chocolate flavored probiotic supplement |
| ITMI2010A000090A IT1398731B1 (en) | 2009-01-27 | 2010-01-26 | PROBIOTIC SUPPLEMENT WITH CHOCOLATE TASTE. |
| PCT/IB2010/000130 WO2010086705A2 (en) | 2009-01-27 | 2010-01-26 | Chocolate flavoured probiotic supplement |
| BRPI1007437-6A BRPI1007437A2 (en) | 2009-01-27 | 2010-01-26 | Probiotic chocolate flavored supplement. |
| PT10708359T PT2381799T (en) | 2009-01-27 | 2010-01-26 | Chocolate flavoured probiotic supplement |
| CA2750597A CA2750597C (en) | 2009-01-27 | 2010-01-26 | Chocolate flavoured probiotic supplement |
| CN201080009465.3A CN102762107B (en) | 2009-01-27 | 2010-01-26 | Chocolate flavoured probiotic supplement |
| EP10708359.4A EP2381799B1 (en) | 2009-01-27 | 2010-01-26 | Chocolate flavoured probiotic supplement |
| RU2011135084/13A RU2537913C2 (en) | 2009-01-27 | 2010-01-26 | Probiotic additive with chocolate taste |
| PL10708359T PL2381799T3 (en) | 2009-01-27 | 2010-01-26 | Chocolate flavoured probiotic supplement |
| AU2010209436A AU2010209436A1 (en) | 2009-01-27 | 2010-01-26 | Chocolate flavoured probiotic supplement |
| US13/146,100 US20120021095A1 (en) | 2009-01-27 | 2010-01-26 | Chocolate flavoured probiotic supplement |
| DK10708359.4T DK2381799T3 (en) | 2009-01-27 | 2010-01-26 | PROBIOTIC SUPPLEMENT WITH CHOCOLATE TASTE |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1344458A1 (en) * | 2002-03-12 | 2003-09-17 | Société des Produits Nestlé S.A. | Probiotic delivery system |
| WO2006007470A1 (en) * | 2004-07-01 | 2006-01-19 | General Mills, Inc. | Cultures encapsulated with chocolate food products coated with chocolate and methods of preparation |
| WO2007081981A2 (en) * | 2006-01-11 | 2007-07-19 | Attune Foods | Probiotic food, process for its preparation and dietary regimen |
| WO2008076975A1 (en) * | 2006-12-18 | 2008-06-26 | Advanced Bionutrition Corporation | A dry food product containing live probiotic |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1344458A1 (en) * | 2002-03-12 | 2003-09-17 | Société des Produits Nestlé S.A. | Probiotic delivery system |
| WO2006007470A1 (en) * | 2004-07-01 | 2006-01-19 | General Mills, Inc. | Cultures encapsulated with chocolate food products coated with chocolate and methods of preparation |
| WO2007081981A2 (en) * | 2006-01-11 | 2007-07-19 | Attune Foods | Probiotic food, process for its preparation and dietary regimen |
| WO2008076975A1 (en) * | 2006-12-18 | 2008-06-26 | Advanced Bionutrition Corporation | A dry food product containing live probiotic |
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